To make the stock: place turkey neck and giblets in a large saucepan; add 6 cups water and 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Bring to a boil and then turn down to simmer over medium heat for about 2 hours. Stock should be reduced to about 3 cups. Strain stock into a bowl and chop the neck meat and giblets.
To make the gravy:
Melt 5 tablespoons butter in large saucepan. Whisk in 5 tablespoons all-purpose flour and continue whisking for 2 minutes.
Slowly whisk in 3 cups turkey stock, 1/4 cup cream, up to 1 cup reserved turkey pan juices and 2 tablespoons pre-baked cornbread dressing.
Simmer gravy for 5 minutes or until thickened to desired consistency, whisking frequently.
Add chopped meat and chopped hard-boiled egg and season to taste with pepper.
Adapted from Giblet Cream Gravy in Bon Appetit magazine, circa 1999: http://www.bonappetit.com/recipes/1999/11/honey-brined-turkey-with-giblet-cream-gravy
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.